Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grandparenting.

The cookie recipes are a bonus!

Friday, April 3, 2015

Food Friday: Pineapple Upside-down Cake


It’s Food Friday and more importantly it is Good Friday. In preparation for Easter Sunday, the hubby requested a Pineapple Upside-down Cake. (I only make this cake about once a year.) The recipe book is well loved as you can see in the photo. It is a 30 year-old copy of the NEW Better Homes and Gardens Cookbook. I have a newer version, but this one has my handwritten notes, so I keep using it!  I have modified the recipe to fill a 9 X 13 cake pan.

Pineapple Upside-down Cake

1 20-ounce can of crushed pineapple and reserve juice

4 TBS butter or margarine

1 C packed brown sugar

3 cups all-purpose flour

5 tsp baking powder

½ tsp salt

2/3 C shortening (I use Butter Flavor Crisco!)

1 ½ C white sugar

2 eggs

3 tsp vanilla

Maraschino Cherries (Optional)

 

Drain the pineapple and reserve the liquid. Melt butter in a 9X13 inch glass baking pan. Stir in brown sugar and 2 TBS of the reserved juice.  You can decorate the bottom with maraschino halves if desired.

Add water to remaining juice to make 1 1/3 C liquid. Set this mixture aside.

Coat the baking pan with cooking spray.

Spread crushed pineapple evenly into butter and sugar mixture to cover bottom of pan.

Combine flour, baking powder, and salt.

Beat shortening and sugar together – blend well. Add egg and vanilla; beat one minute.

Add dry ingredients and the remaining liquid alternately, beating after each addition. (I usually do half the flour, half the liquid, the rest of the flour and the remaining liquid last.)

Gently spread in pan over the pineapple layer. Bake at 350◦ for 40 minutes.

Turn the cake over onto a baking sheet or serving tray if you have one that big! Allow to cool!  Notice that some of the pineapple is clinging to the pan.  Be patient! It will drop into place when it cools.

Serve with whipped cream or vanilla ice cream!

This Pineapple Upside-down Cake is heavy! That’s how we like our cake at the Green House. Using crushed pineapple guarantees pineapple in every bite!
 
Question: What dessert will you be serving up this weekend?
 
Read all my Food Friday posts HERE.

Happy Running and Happy Easter!

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